Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency

Mingioni, M.; Mehinagic, Emira; Laguna, Laura; Sarkar, Anwesha; Pirttijärvi, Tuija; Wymelbeke, Virginie van; Artigas, Gràcia; Chen, Jianshe; Kautola, Helena; Järvenpää, Eila; Mäenpää, Tiina; Tahvonen, Raija; Grabska-Kobylecka, Izabela; Maître, Isabelle

doi:10.1016/j.foodqual.2016.01.003

Cited by 30 publications

(32 citation statements)

References 18 publications

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“…Compensatory strategies such as texture modification may also explain the restricted effects of oral discomfort on food selectivity . Dealing with eating difficulties, seniors may have indeed modified food texture by peeling, slicing thin and chopping food into small pieces or overcooking it …”

Section: Discussionmentioning

confidence: 99%

“…The first reason may be that the questionnaire included food items with varying textures and flavours, which were not specifically challenging to eat . Fruits and vegetables (ie frequently perceived as hard to crunch and to chew) could have been investigated as they have already been used in elderly European people . As long as self‐reports of fruit and vegetable intake are representative of healthy eating, we presumed that they would have generated some social approval bias.…”

Section: Discussionmentioning

confidence: 99%

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Oral health–related food selectivity among French independently living elders

Maître

Lourtioux

Picouet

2020

J of Oral Rehabilitation

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Impaired oral conditions are described as influencing food intake behaviour and contributing to poor nutritional status in elderly persons. In order to evaluate the influence of age and oral factors on food choice among independently living elderly, we investigated food selectivity and oral health status in elders (aged over 65 years) and in younger people (aged between 35 and 64 years). Food selective behaviour was appraised by using a food selectivity questionnaire based on traditional French dishes. A stepwise binary logistic regression analysis was done to sequentially identify age and oral conditions associated with oral discomfort–related food avoidance. Occlusal status and oral health–related quality of life contributed to food choice. Risk of oral discomfort–related food avoidance was significantly increased in people with fewer than seven occlusal functional units (OFUs) and with Geriatric Oral Health Assessment Index summary scores (GOHAI‐ADD) indicating poor and average oral health–related quality of life (P < .05). Age was never a significant factor of food selective behaviour. The present data support the impact of occlusal status and oral health–related quality of life on food behaviour. Specific attention should be given in maintaining or restoring good oral conditions throughout the lifespan, especially occluding teeth.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Oral health–related food selectivity among French independently living elders

Maître

Lourtioux

Picouet

2020

J of Oral Rehabilitation

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“…Besides affecting physical and physiological capabilities, aging significantly impacts nutritional status by other means. For instance, defective teeth or teeth loss, poor oral hygiene, lack of saliva resulting in impaired oral processing, taste and texture aberrations can result in reduced nutrient intake and consequently malnutrition (Coleman, ; Laguna et al, ; Laguna, Hetherington, Chen, Artigas, & Sarkar, ; Laguna, Sarkar, Artigas, & Chen, ; Laguna, Sarkar, & Chen, ; Mingioni et al, ). Swallowing disorders (dysphagia) and dry mouth (xerostomia, salivary gland hypofunction) are the most prevalent oral processing conditions encountered by aging adults.…”

Section: Introductionmentioning

confidence: 99%

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

Laguna

Sarkar

2018

Journal of Texture Studies

187

137

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The population has undergone a fundamental change in its age structure globally, with a rapid increase in elderly population. Innovation of tailored foods is still in its early stage to satisfy the needs of growing aging population. One of the biggest challenges in such food product development is lack of adequate understanding and characterization of endogenous factors, that is, age-related changes in saliva, which may influence oral processing of food and subsequently nutrient intake. Aging affects the salivary glands and alters quantity (flow rate) and quality (e.g., ion and protein composition, rheology, tribology) of saliva. Thus, older adults may suffer from dry mouth, taste aberration, and poor oral hygiene, greatly affecting their quality of life. This review provides insights into how age versus other health conditions influence salivary properties. Understanding of age-dependent changes in salivary rheology and tribology will be of paramount importance to optimize food for elderly population.

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“…Therefore, although ageing is characterised by a decline in physical capacity (Balagopal, Rooyackers, Adey, Ades, & Nair, 1997;Fleg & Lakatta, 1988;Kenny, Yardley, Martineau, & Jay, 2008;Mingioni et al, 2016;Vita, Terry, Hubert, & Fries, 1998) and poorer mental health (Lange-Maia et al, 2016); there is nevertheless opportunity to identify changes associated with ageing to intervene early to promote health. One example of this is to characterise problems such as loss of appetite and develop solutions to improve nutritional status in older adults (Nieuwenhuizen, Weenen, Rigby, & Hetherington, 2010).…”

Section: Introductionmentioning

confidence: 99%

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration

Laguna

Hetherington

Chen

et al. 2016

Food Quality and Preference

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a b s t r a c tMalnutrition in older adults is partly attributable to decreasing muscle strength leading to inadequate intakes. It is therefore important to investigate ways of identifying eating capability both through objective measures of strength and subjective measures of perceived difficulty and liking. In addition, food texture design might affect the oral processing and the difficulty perceived. Therefore the present study sets out to examine the relationship between various quantitative measures of eating capability (EC) and perceived difficulty of processing foods and gels varying in hardness in older adults. Tests were conducted on 30 participants (mean age 79 ± 9.4 years) using non-invasive techniques (hand gripping force, tongue pressure, biting force, and hand dexterity) in conjunction with frame-by-frame video recording analysis of chewing and swallowing of food stimuli and ratings of eating difficulty. The EC scores were computed to grade the population into three different groups. Stimuli were classified into two categories: food products and flavourless hydrocolloid gels with different inhomogeneity (textures). The EC parameters did not correspond to oral residence time, or the difficulty perceived. Bite force differed by EC group, and was significantly different by dental status [F(3,4.26) = 3.842, p = 0.022], and influenced both liking and number of chews. The food hardness (r = 0.915, p = 0.01) was significantly correlated with the number of chews. Gel heterogeneity influenced food oral processing behaviour. Oral residence time was significantly correlated with number of chews, liking and difficulty perceived. In summary, dental status and bite force of older adults are determining EC parameters to design optimized food-texture.

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Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency

Cited by 30 publications

References 18 publications

Oral health–related food selectivity among French independently living elders

Oral health–related food selectivity among French independently living elders

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration

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